Or, if you want to get some older wines at decent prices, try a vertical of BV PR or Mondavi PR. They won't break the bank, to say the least. You can easily find them back into the 80s and they are very drinkable now.
I was thinking, use the woody ends to make a broth, then strain and reserve the liquid. Then sweat some leek in butter, add the tops and sweat, cover with the broth, simmer until soft, blend, pass through chinois. Maybe a little cream after that.
Save a few peelings and fry, use that as a garnish. Maybe some pancetta too.